Skip to content


A hobbit’s favorite subject (besides eating).

Breakfast, 14 October 2006

Actually this was Second Breakfast, the first being a whey protein shake and bowl of cottage cheese topped with fruit. 🙂 Chantrelle and Leek Omelette Leeks from last night’s dinner, […]

Dinner, 13 October 2006

Mussels, Leek and Herbs in Cream Sauce Clockwise from top left: riesling, whipping cream, garlic, leeks, Italian parsley, mussels. One and a half pounds of mussels, cleaned and debearded. 2 […]

Dinner, 10 October 2006

Roasted Tomato, Garlic, Onion and Black Bean Soup I wanted to make a salsa to serve along with the soup but then realized that jalapenos were probably in short supply, […]

Dinner, 8 October 2006

Pasta with Roasted Broccoli and Herbed Breadcrumbs Broccoli, EVOO (extra-virgin olive oil), kosher salt, black pepper. Roast at 350 F for 30-35 minutes. When done, toss with the juice of […]

Kitchen Lessons, Part the First

Not everything that comes out of my kitchen is picture perfect. Case in point was breakfast this morning. A disclosure: I’ve never made scrambled eggs before. I can do omelettes, […]

Momofuku Ssäm Bar

Late night snack at Momofuku Ssäm Bar. Click here for a formal write-up and here for a podcast, both on Off The Broiler. Whereas Jason previewed Momofuku in all its […]

Dinner, 3 October 2006

Tonight’s dinner was inspired by an appetizer at Landmarc. Clockwise from top left:  frisee, garlic, shrimp, unsalted butter, capers, lemon. 1 T. butter, melted. 2 cloves of garlic, sliced thinly.  […]

Dinner, 25 September 2006

Totally vegetarian dinner tonight. I eat anywhere from six to seven meals a day…but that’s a topic for another post. 😉 About three hefty bunches of oyster mushrooms tossed with […]

Gramercy Tavern

Dinner tonight at Gramercy Tavern. I had the autumn tasting menu. Torchon of foie gras, huckleberries, arugula, milk crema, balsamic vinegar, brioche toast points. 2004 Spreitzer Oestricher Lenchen Riesling, Kabinett, […]

On Sushi

Until fairly recently, it was almost impossible to get a four star rating from the New York Times in relation to a Japanese restaurant, let alone an establishment that for all intents […]

Dinner, 11 September 2006

Dinner pix from tonight. I call this “quasi-pasta puttanesca”. Served with roasted brussel sprouts and broiled chicken. One package brussel sprouts, halved and tossed with EVOO (extra-virgin olive oil), kosher […]


Lunch at Dévi earlier this afternoon. Chefs Suvir Saran and Hemant Mathur, formerly of Amma and Diwan, present a thoroughly eclectic and modern version of traditional Indian cuisine. Click here […]

Dinner, 7 September 2006

Tonight’s dinner was partially inspired by this entry in Lucy’s blog, Lucy’s Kitchen Notebook. (By the way, her foodblog is utterly divine.) Having no access to fresh cepes, I decided […]

A Hobbit’s Kitchen

Just for fun, I decided to post pix of my kitchen and the interior of my fridge. You can start laughing now. Yes, those are Spamwise’s infamous skinless boneless chicken […]


Dinner tonight at wd-50. Tonight was especially noteworthy given that Alex Stupak is the restaurant’s current pastry chef, having recently replaced Sam Mason. It was Mr. Stupak’s third evening. Chef […]

Molecular Gastronomy

Foodies all over the world know about El Bulli and the revolution in cuisine that it spawned. To the rest of us, here’s a short crash course. El Bulli is […]